Finally, I have travelled all the way to the west of Singapore to Joyden Seafood Restaurant (欣藝海鲜). A family-run business, Joyden Seafood set up shop ten years ago at the West Coast Recreation Centre for its spacious shop size, convenient parking access, and location in the fast-growing neighbourhood. This restaurant started has recently underwent a major revamp, offering a interior facelift and comprehensive revamped menu.

Honestly, there wasn’t much to praise about their decor but I enjoyed their food. A favourite is the Signature Cereal Prawns ($22 / $34 / $46). Dive into the pile of Tiger Prawns which have been expertly fried till the shells are crunchy while maintaining their moist flesh. Joyden’s version departs slightly from the usual by imbuing the cereal mix with shards of kaffir leaves, chili padi, and a smattering of curry powder. Everyone loves the distinct sweetness and firm texture of fresh prawns.

With about 80% of their menu offering dishes from the sea, you can enjoy ‘live’ picks such as Soon Hock, Tiger Grouper, Sea Bass, Pomfret and more. These can be prepared steamed or fried, and come with a variety of sauces and toppings that include Signature Nonya Sauce, Superior Stock Teochew Style, Fragrant Bean Crisps, Preserved Radish and Minced Garlic.

One of the most popular choices at Joyden is the Deep Fried Soon Hock Fish in Superior Soy Sauce with Scallions (market price). Although deceptively simple, an excellent fried fish is the mark of a chef’s mastery with the wok. At Joyden, the fried soon hock is delivered with perfectly crisp skin and moist pearly white flesh within. The subtle sweetness of the thick superior soy sauce complements the clean flavours of the fish, and coats it lightly without compromising on the crispiness. It would have been perfect with a bowl of rice.

Rice would come in handy too if you order the Signature Imperial Oyster Sauce Chicken ($28). This homely dish seems unassuming but reigns supreme at Joyden Seafood. This is probably my favourite dish at Joyden as it is big on flavour.

A whole chicken is first stuffed with chives and garlic cloves before it is roasted to infuse the flavours through the flesh. It is then braised for three hours in superior oyster sauce. The result is a hearty dish with earthy flavours; sugar snap peas and carrots lend textural contrast to the fall-off-the-bone tender meat.

Lemongrass Pork Ribs in Crispy Yam Ring ($25 / $38) puts a different spin on the traditional crispy yam ring. Perfectly executed for a light, crispy and lacy exterior, the yam ring is crowned with pieces of pork ribs that have been sautéed with fragrant lemongrass, ginger flower, chilli, Chinese wine and molasses. Each morsel is succulent to the bite and a wondrous pairing with the pillowy yam.

Steamed Lobster with Glutinous Treasure Rice (market price) was a show stopper. The entire table of foodies immediately went ‘WOW’ when the bamboo basket opened to reveal plump lobsters over a layer of glistening glutinous rice. The rice is first fried quickly with dried shrimps, shallots, Chinese sausage and scallions. Thereafter, the glutinous rice is steamed with the lobster to allow the succulent juices of the crustacean to impart a richer flavour.

A seafood feast would not be complete without digging, knuckle deep, into a crab dish. Perennial favourites such as Supreme Chilli Crab (market price) and Classic Black Pepper Crab (market price) have been on the menu since day one and are still crowd-pleasers at Joyden Seafood, but two new crab dishes are fast becoming ‘must-haves’ here. Joyden’s Signature Creamy Crab (market price) features steamed crab steeped in milk and pumpkin puree aromatic with curry leaves, chilli padi (bird’s eye chilli) and black pepper. One cannot help but reach for a steamed mantou bun to mop up all that luscious velvety sauce.

The dish of Crab and Vermicelli Braised with Ginger & Spring Onion (market price) proffers a simpler, comforting take for those seeking lighter flavours. The crab is braised with vermicelli, ginger, and spring onions, and then finished with a generous scattering of crispy slivers of garlic.

Desserts, meanwhile, are limited to a predictable traditional delights such as Osmanthus and Wolfberry Jelly ($5), and Sago and Pomelo in Mango Puree ($5). For dim sum lover, you will be happy to relish 25 Cantonese-style dim sum temptations during lunch, especially prepared from scratch daily by a chef from Guangzhou.

For a fuss-free weeknight meal, to a more elaborate feast of crab and lobster and everything in between, Joyden Seafood appeals with its neighbourhood charm and food quality.

Joyden Seafood Restaurant (欣藝海鲜)
Address: 12 West Coast Walk, #01-11, West Coast Recreation Centre, Singapore 127157 (enter from West Coast Walk next to Clementi Stadium)
Tel: 6779 5355
Website: www.joydenseafood.com.sg

Operating Hours: Open daily
Lunch: 11.30am – 2.30pm (last order 2pm)
Dinner: 5.30pm – 10.00pm (last order 9.30pm)
Dim Sum: Daily, 11.30am – 2.30pm

It was a bit of an adventure to locate Eastern House of Seafood. The drive there was along a long, dimly lit road flanked by many other F&B options under the void deck. There is only one bus to here and this cze char in the HDB is up on the hill. The signboard of “Eastern House of Seafood” was small and not obvious enough on the road. They have a Bak Kut Teh sign which was bigger and more prominent.

Opened for 2 years, the owner used to run a stall in Kaki Bukit. The chef is from Kuala Lumpur and does pretty good cze char dishes perhaps because the sauces are from Malaysia. So why they have a bak kut teh in their signboard? That’s because they sell herbal bak kut teh for lunch, and cze char OR steamboat for dinner.

It was rather empty when I was there for dinner. That is a real shame because the food is good and the prices are reasonable. Consider dishes such as Dry Roast Sotong ($13). The squid is marinated with celery and soy sauce overnight. Instead of BBQ-ing it as what many other stalls would do, it is bathed in hot oil till it is cooked. What you get is really a tender sotong with nice smokey flavour.

Salted egg is probably the greatest creation on Earth. Haha! The prawns were juicy and that the salted egg sauce added some dimension. There is just enough sauce to flavour it. I have had countless versions of this dish, but the one here has lots more oomph than at most places.

Then we come to the most intriguing dish of all, Assam Fish ($18). Served on the typical fish heating plate, the half red snapper fish they used was absolutely fresh. You will be pleased to know, the fish does not come swimming in a generic gravy from bought from supermarket. Using a secret assam paste recipe which includes ingredients like assam seed, ginger flower and more, the thick assam gravy is a perfect balance of spiciness and tanginess that is strangely yet pleasantly addictive. Lady’s fingers, tomatoes and sweet pineapple chunks add to the allure. Little details matter and the batons of eggplant are lightly charred at the edges which help them keep in shape. I just cannot get enough of this house specialty.

The same cannot be said for French Beans Tempura ($10). Even though it was marinated with prawn paste, I find the batter too thick and the greens were kinda lost in the taste profile. This may work for kids, but for me, I prefer my traditional stir fried french beans.

The Pork Ribs ($16) is a delight to sink my teeth into the meat. Seldom do I see ribs presented as a whole in cze char outlets (like what you would get at Tony Roma’s), usually they are cut up into smaller pieces. The ribs are marinated and steamed with freshly blended garlic to achieve a subtle but distinctive garlicky taste. They are then pan fried with their special sauce, so the meat does not taste as oily.

We shared a plate of Black Pepper Crabs (market price) smothered with a thick and rather pungent black pepper sauce. The crabs come in medium size, but it was enough for us as we tried a whole range of other dishes already. Yeah, the sauce is peppery and honestly, we find it slightly way too spicy for us to say finger licking good. I kinda still prefer Eng Seng’s version, where the black pepper sauce is peppery yet still have a hint of sweetness, which makes it easier to go with mantou. If you want a cold drink to pair with it, go for the balonglong drink.

Towards the end of the meal, we met the boss of Eng Kee Chicken Wings. I asked him what’s his favourite here and he immediately replied “hokkien mee”. So I ordered one plate of hokkien mee to try. I took a look at the menu again, no leh, not inside the menu at all. The owner explained, the hokkien mee takes a long time to cook, and they are not able to accommodate to the requests if the place is crowded, especially on weekends. So it is only available from Monday to Thursday, for regulars who know about the existence.

You know, I am always very afraid to write about dishes which are not available in the menu. And most of the time, I tried to avoid writing it. But this plate of Hokkien Mee ($10) is so good that I must really share. Firstly, let me just put a disclaimer here. If you are associating this with prawn noodles, then it may fall short of your expectations because it doesn’t have any prawn flavour at all. It is NOT prawn noodles.

My grandmother is a traditional Hokkien woman. During my younger days, she would just cook a pot of broad yellow noodles in chicken soup with fishcakes. It’s just one of the staples in our family but it is always so comforting to eat this. Eating this plate of Hokkien Mee just brings back that feeling very much. Prawn broth is not used at all. Instead, its superior broth is cooked with kampong chicken. The recipe is still largely traditional, with the use of some lard, squid, and thin strips of fish cakes. And a kalamansi lime for you to squeeze over the noodles, and dumped a spoonful of homemade sambal chilli on the side.

The best part is really the noodles. The chef would fry the broad yellow noodles and thick Beehoon till they absorbed the rich stock and became slightly gooey. They are moist without being soupy and have the appetising flavour that comes from being tossed about in a hot wok. Excellent wok hei and the flavours are so intense that I don’t really need any chilli nor lime anymore. The gravy holds the dish together and keeps it good till the last bite. Can I say? It is probably the star of the night. So simple, yet so good.

I am still marvelling at our surprise find at the end of the meal. As with all eateries, there are definitely dishes that won our heart and dishes that may not. I must say, I was really impressed with their homemade sauces thus far. The fish head curry comes with excellent assam, and followed by the ribs which come with great tasting sauce! Not forgetting the simple plate of hokkien mee, with so much wok hei and a taste of home. I do see the little efforts in each dish to make it good.

Eastern House of Seafood Delicacy
Address: 55 Chai Chee Drive, Singapore 460055
Tel: 9150 8172
Opening hours: 11am to 10.30pm daily

Following the success of TungLok XiHé Peking Duck at The Grandstand, a second brunch has opened its doors in June this year, on the 7th floor of Orchard Central.

A Culinary collaboration between TungLok and Bejing’s renowned XiHé Group, TungLok XiHé Peking Duck offers a delectable spread of great Chinese cuisine reinterpreted for the modern era. If you are a DBS or POSB cardholder, there are more reasons to come … as you get 15% off ala carte food orders with minimum spend of $150.

My lunch started with a refreshing plate of Rose Cherry Tomatoes ($10) soaked in plum and rose wine. The chilled red tomatoes are bursting with sweetness and subtle tanginess. It definitely opens the palate and prepare us for the sumptuous meal ahead.

Another starter that I tried was the Deep Fried Huai Shan with Dried Chilli. Here, crispy bites of mountain yam are mixed with spices. Dried chilli didn’t had much kick to me, and it is so addictive that I kept eating it.

Smoked sliced Fish in sweet sauce ($12) was passable but nothing fantastic. It has delicious smoke aroma but the fish meat was dry.

If you enjoy beef, you will fall in love with the saliva-inducing Pan-fried Beef Rib with Sichuan Pepper ($38). It yields amazing tender texture with the bone by the side. The flavours are clear, with the enoki mushrooms helping to lighten the heaviness of the beef.

Come to TungLok XiHé, definitely mush try their Authentic Peking Duck ($66 per duck)! What makes their peking duck so special? Usually, restaurants serve 60-day-old ducks, as they look most plump at this age. At TungLok XiHé, however, they specify that their ducks must only be 40 days old. Although the ducks are a little smaller, the tenderness and juciness of the meat are more intense.

The 40-day-old special breed duck is selected after rigorous inspection by the chefs, ensuring its body is wound-free and weighing at about 2.9kg to 3kg. After cleaning and stuffing the duck with spices, it is hung and blasted with cold air in a room temperature of 5 degree Celsius for a day. The curing process is repeated after refrigerating the duck for two days before it is ready to be roasted!

To maintain the age-old roasting method, the duck is hung and roasted in a traditional oven. After a mixture of red dates water and spices are poured into the duck, the chef roasts the duck for 50 minutes at 200 degree celsius – the perfect timing and temperature to ensure that the crispiness of the duck’s skin, tenderness of its meat, smoky fragrance and the mouthwatering flavor are all achieved before it is served.

So three different parts were served. First, it is the crispy duck skin with bright red hue. It was lightly dipped into a specially-blended blueberry sauce, followed by the “popping candy”. The blueberry sauce lends a fresh, fruity flavor when eaten with the skin, and the unconventional popping candy creates a sizzling sensation in my mouth. I applaud for their creativity, but I still prefer my duck skin to just go with plain sugar.

Then I went for the duck breast with the most tender meat – which is best enjoyed with TungLok XiHé’s wheat wrap. It is recommended wrapping the meat with ingredients from their specially-designed 8 treasures box with a variety of condiments and sweet sauce. Last but not least, the tender duck thigh can simply be paired with the sweet sauce and eating it directly.

Spend extra $10 for a plate of cereal-fried duck rack. This is only available for customers who ordered their peking duck.

While I like most of the dishes I have tried during my visit, there are also some which I thought would be better. The Stewed Mushroom with Minced Pork and Chilli ($18) sounds promising but the mushrooms were a tad dry.

Besides these dishes, TungLok XiHé menu features other Beijing favourites that XiHé is famous for – such as Mrs Zhang’s Braised Lion’s Head Meatballs, and Stewed Sea Cucumber with spring onion sauce.

DBS and POSB Card members are in for a treat at TungLok XiHé Peking Duck. Enjoy 15% off ala carte food orders with minimum spend of $150. This promotion is available till 28 Feb 2015 and not valid in conjunction with any other offers or discounts.

TungLok XiHé Peking Duck
Address: 181 Orchard Road, Orchard Central #07-07/09, Singapore 238896
Tel: 6736 0006
Website: http://www.tunglok-xihe.com

Jing Hua opens their third branch at Palais Renaissance in November. Established in 1989, Jing Hua first opened doors at “Qun Zhong Eating House”. Started by Singaporean couple, the flagship was one of the first occupants at the shophouses along Neil Road. They opened their second outlet along Rochor Road 2 years ago. Today, the reins have been passed on to the han’s eldest son, Guo Guang. In its bid to evolve with the times while honouring its humble heritage and roots, Jing Hua’s new outlet continue to offer signature Jing Hua creations but in a modern dining ambience.

To start off the meal, the menu features a variety of homemade dumplings to share. Their Little Juicy Steamed Meat Dumplings ($5++ for 4 pieces, $8.80++ for 8 pieces) is served in very delectable pockets stuffed with minced pork and flavourful broth in super delicate skin.

No matter if you are eating it piping hot or waited for it to cool, the skin sticks to your chopsticks and any huge movement will easily break the very delicate skin and cause your xiao long bao to be soupless (considering I am pretty good with my chopstick skills). I would prefer the skin to be just a tiny bit more tender and the soup within the xiao long bao to be more tasty. We also ordered Black Pepper Beef Soup Dumplings ($5.50++ for 4 pieces) which needs more strength and kick.

Another signature dish includes Noodle with Minced Pork & Soya Bean Sauce ($6.80++). The restaurant’s version of Beijing specialty zha jiang mian takes on a lighter note with soybean sauce. For someone like me who loves to a stronger flavour, this is too bland.

However, I enjoyed their Chinese Pizza ($10.80++), pan-fried dough filled with seafood, minced pork and chives, inspired by the traditional Chinese-style pancake he zi. The thickness of the skin is acceptable, and the fillings make it a really tasty pancake.

Ordering a plate of Chinese Pizza makes my satisfaction level reach the peak. But when we tried Boiled Mixed Seafood and Pork Dumplings ($9++ for 10 pieces) and Pan Fried Mixed Seafood & Pork Dumplings ($9.50++ for 10 pieces), the diminishing returns start to come in. Using the same fillings but with different skin and cooking methods, I am having a bit of dumplings overload.

For dessert, have a comforting bowl of Sweet Osmanthus Flower Rice Ball Soup ($4++), which comes with a refreshing Osmanthus-infused soup with glutinous rice balls filled with peanuts, red bean paste, lotus and walnut paste, and black sesame.

Also don’t missed out the Crispy Red Bean Pancake ($10.50++), a pan-fried snack prepared ala-minute with fragrant notes from sweet red bean filling. Wished it was more crispy and thin.

The bar stocks a broad variety of beverages selected to complement Jing Hua’s signature chinese treats, from premium Pu’er tea (try their 1999 Chen Nian Da Ye Ripe Pu’er tea at $18++ a pot) to Chinese Shao Hsing wine and Baijiu, world-class German beers to international whiskies and cognacs.

Jing Hua probably have a great fan base as it offers home-style dishes where Chinese families would cook at home. But I really can’t help but to compare their xiao long bao with bigger brands in the market. For such a huge space they have in Palais Renaissance, I was hoping to see a greater variety of dishes being offered in the menu.

Jing Hua Restaurant
Address: Palais Renaissance #B1-04/05
390 Orchard Road Singapore 238871
Tel: +65 6733 8231
Website : http://www.jinghua.sg

Every year, Jiang Nan Chun @ Four Seasons Hotel Singapore selects a classic Chinese literature/legends and crafts them into amazing culinary dishes that depict the tales. Last year, I have tried their six‐course “Journey to the West” (西游记) menu that depicts the pilgrimage Buddhist monk Xuan Zang and his disciples ‐ Sun Wu Kong, Zhu Ba Jie, Sha Wu Jing and the White Dragon Horse ‐ took in search of the sutras in India.

This year, we are treated to an delicious journey across all senses by the lovely story of the Four Great Beauties of China. Weaving the legends into sumptuous menus that nourish body and skin, you can enjoy an exclusive beautifully chef-crafted dishes that encapsulate the essence of their tales.

The enchantment begins with Scent of the Heavenly Beauties Combination Platter (国色天香四美图), bringing together the essence of each beauty’s stories with exquisite tender meats and fresh seafood. Combining the charm of all 4 pretty ladies, we started our meal with chilled cherry tomato with lychee martini water, deep-fried shrimps paste with minced mushroom “pipa” beancurd, chilled foie gras with osetra caviar, and steamed seafood dumpling.

It continues with the most famous beauty Yang Guifei, concubine of the Tang Dynasty king. Lychee was a favorite fruit for Yang Guifei, and the emperor had the fruit, which was only grown in southern China, delivered by the imperial courier’s fast horses, whose riders would take shifts day and night in a Pony Express-like manner, to the capital.

Yang was known for having a full and fleshy figure, which was a much sought-after quality at the time. And she loves taking fragrant baths, so she was granted use of the Huaqing Pool which had been the exclusive private pool of previous Tang emperors. And she would always enjoy the fresh dewy lychee while having her bath.

Executive Chef Alan Chan has created an exclusive double-boiled soup – Dance of the Double-boiled Soup (贵妃醉舞华清池) that brings this story to life: the crystal clarity of the soup mirroring the fragrant baths she indulged in while sampling the dewy lychees. The double-boiled abalone soup with calipash, dendrobe and chicken is a bowl of delicious Chinese soup and really heartwarming on a rainy day.

Xi Shi’s beauty was so renowned that the famous Xihu (West Lake) in Hangzhou is named after her, and two famous Chinese poets Li Bai and Su Dong Po wrote poetry of her. Xi Shi’s beauty was said to be so extreme that while leaning over a balcony to look at the fish in the pond, the fish would be so dazzled that they forgot to swim and sank away from the surface. This description serves as the first two characters of the Chinese idiom 沉魚落雁, 閉月羞花 (comes from Aquatic Reflections of Beauty Fish Poetry, 浣沙俪影赛鱼儿) which is used to compliment someone’s beauty.

As such, chef created a very unique steamed Atlantic cod stuffed with wild mushrooms and wrapped in rice paper, superior broth and shaved black truffle. The rice paper was very thin, which was said to go through 17 times of R&D before achieving this silkiness. The tender Atlantic cod was wrapped with rice paper and the addition of black truffle brings the dish to another level.

Wang Zhaojun cemented enduring respect in Chinese history as the most famous political bride who was gifted at the tender age of 16 years old to the barbaric nomadic Hun king, and remarried to his son after he died. Although born to a poor family, she was beautiful beyond measure, and wise and talented beyond her age. Legend tells of how she, holding her beloved pipa (a musical instrument) in her arms, turned three times to look in the direction of her homeland as she journeyed hundreds of miles to the nomadic Hun tribe, bearing the self-sacrifice of being given away twice to a barbaric father and son.

Embodying the intensity of her love for her homeland in the tender delicacy of the pipa chicken is the dish Song of Lingering Memories Pipa Chicken (曲琵琶忆乡思) which features smoked french spring “poussin” with crispy rice ball. Inspired by our local chicken rice, the very succulent and smoky roast chicken was served with a fried rice ball and chilli sauce.

Last of the four beauties… Diaochan is the only beauty with no historical record, but written about in the famous literary classic Romance of the Three Kingdoms. An orphan used as a political tool to turn a brutal warlord and his lustful son against each other during the warring period, she was instructed by the court to engage in clandestine liaisons with the son while officially betrothed to the father.

However, she was secretly in love with her adoptive father – although he was the main orchestrator of her role to sow discord between the warlord and son – destined to never enjoy a blissful marriage, which was a woman’s greatest blessings back then. Dangerous Liaison Dessert (惊鸿一梦镜花情) portrays this game of intrigue in a symphony of flavours that tantalize the taste buds. Served in a duo, our meal ended with superior bird’s nest with black and white sesame pudding, and salted egg puff pasty with almond cream boasts a delicate balance of flavours that does not overwhelm the generous serving of bird’s nest.

“Four Beauties” five-course set meal is available till 31 January 2015 and priced at $148/pax with à la carte options available.

Jiang-Nan Chun
Address: 2F, Four Seasons Hotel, 190 Orchard Boulevard
For reservations, please call 6831 7220 or email jnc.sin@fourseasons.com

Hotpot Kingdom is a modern day steamboat concept restaurant at The Shoppes at Marina Bay Sands, with all-day dining, offering flavour packed soups simmered for hours, fresh seafood, dim sum, handmade fish noodles, meatballs and much more in a causal and interactive atmosphere in the heart of the city.

Established by Christina Tay, owner of brands like Jin Shan Lou and Hotpot Kingdom. Hotpot Kingdom is one of two new restaurants that Christina will be introducing in the coming months at The Shoppes at Marina Bay Sands.

DIY your own sauces!

 Each day, the team of chefs at Hotpot Kingdom, at The Shoppes at Marina Bay Sands, meticulously select the freshest ingredients to brew some of the most satisfying broths in Singapore. The pots simmer for hours with the perfect mix of seasoning to bring out the best flavours for the wide-array of delicious soup bases for the diners. But before we start, let’s DIY our own sauces first.

Spicy Szechuan Soup / Macanese Pork Bone Soup

Herbal Chicken Soup / Korean Kimchi Soup

Delicious selection to choose for the hot pot range from fresh greens such as watercress, lotus root, Tang Or to premium US Black Angus, Japanese Wagyu Tenderloin and Sliced Kurobuta Karubi. Hotpot Kingdom’s soups are created using the freshest ingredients sourced from all over Asia such as premium Kagoshima Wagyu beef cuts, fresh seafood and the highest quality vegetables. The soups are packed with flavours such as Spicy Soup, Macanese Pork Bone Soup, Pickled Vegetables with Fresh Fish Soup, Beef Consommé Soup, Pork Tripe with Pepper Soup, and the Herbal Chicken Soup, which are simmered for hours to develop these rich flavours.

The extensive menu featuring mouth-watering steamboat selection, at the 110-seater restaurant, is completed with an impressive variety of dim sums, homemade fish-paste noodles and traditional herbal drinks and desserts choices.

As long as your ingredients are fresh, it’s already half the battle won. During the media tasting, we had a chance to pair our soup with fresh prawns and lobsters. What impresses me more is the delectable Four Treasure Ball Platter ($16/8 pieces) with the perfect combination of cuttlefish, pork and beef will leave diners craving for more. The individual meatball platters ranging from the Fresh Pork Ball ($12/6 pieces), to the Fresh Cuttlefish Ball ($14/6 pieces) and Fresh Beef Ball ($12/6 pieces) are also a must.

No hot pot is complete with delicate noodles. Diners can pick from the fresh, bouncy homemade noodles such as Fresh Fish Noodle, Fresh Cuttlefish Noodle, and Fresh Prawn Noodle. Here’s what we did, we cooked the homemade dumplings and noodles in the pork broth, drizzled my favourite chilli sauces and vinegar to go with it, and there you have it – wanton mee!

Without compromising the quality of the produce, Hotpot Kingdom offers incredibly attractive prices. Four set menus have been rolled out offering diners a wide selection of the chef’s favourites. The set meals are as follows:

• $15.80++ per person (includes selection of Steamed Shrimp Dumplings, Beef Tendon Noodles and Sour Plum Tea)

• $25.80++ per person (includes selection of Yam Stuff Scallops, Egg Tarts, Double Boiled Soup, Kurobuta Pork with Black Pepper, Szechuan Tofu, Fried Rice with Meiji Sauce and Chrysanthemum Tea)

• $29.80++ per person (includes selection of Spicy Mala Soup, Sliced Lamb, Fresh Prawn & Sliced Grouper, Cuttlefish Ball and Beancurd Skin & Sliced Taro)

• $49.80++ per person (includes selection of Macanese Pork Bone Soup, Japanese Wagyu & Kurobuta Pork, Local Lobster and Fruits Platter)

Hotpot Kingdom’s steaming hot dim sums must not be missed. The Hong Kong style dim sum selection, range from the Steamed Coriander & Shrimp Dumplings to the delectable Siu Mai with Black Truffle. A variety of delicious dim sum including Steamed Glutinous Rice in Lotus Leaf and Siu Mai with Black Truffle.

Hotpot Kingdom
Address: 2 Bayfront Avenue, #B1-01B The Shoppes at Marina Bay Sands
Telephone: +65 6688 7722
Website: www.hotpotkingdom.com
Opening hours: Monday to Sunday: 11.00am – 2.30pm (Hot Pot, Dim Sum, a la carte); 2.30pm – 5.00pm (Dim Sum only); 5.00pm – 11.00pm (Hot Pot, a la carte)

Say you want to celebrate a birthday or have a family gathering but don’t want to spend a lot of money in a high class Chinese restaurant. Some zi char places offer restaurant standard dishes at wallet friendly prices. I dined recently at Lao Ban Niang Zhu Chao (老板娘煮炒) in Serangoon (along Yio Chu Kang Link, opposite Serangoon stadium) and it looks like a no-frills place for a celebratory dinner or even casual dinner.

Lao ban niang (which means lady boss) Jeanette is definitely not a newcomer in the F&B industry. She has been running a zi char stall with her partner in Woodlands. Decided to start her own zi char stall, she found a space in this coffeeshop in Serangoon. Honestly, I wouldn’t have known about this place if not for my uncle’s tip-off. It was a rather quiet street but it seemed like her food has gained many regulars.

Helming the kitchen is a 23-year-old young chef from Malaysia. Never underestimate his skills as he whipped up some potential dishes for my family. A good place to start would be Special Oyster Sauce Cuttlefish ($18 small, $28 big) which is my favourite of the night. Nope it’s not sotong if you are wondering, that’s the crunchy cuttlefish. Napped in a sauce of light brown hue, the dish is very zi char but well-seasoned. It’s stir-fried with chilli padi and onions, very rewarding.

You probably are very familiar with the Yam Ring which is an ubiquitous dish at any chinese restaurant. I am not a big fan of yam to be honest, and yam ring is definitely not a dish I would order because many places just bought the yam ring from a supplier. But uncle strongly recommended me to Lao Ban Niang’s Yam Ring ($18) as they make their own yam rings. The yam was remarkably ungreasy and the yam well browned and crispy. The stuffing in the ring is crunchy with cashew nut with fresh prawns and mushrooms filling up the middle nicely. I think it is still worth ordering.

It was raining heavily on the day of my visit and Assam Fish Head ($28) seemed to be the perfect choice. Lao Ban Niang goes to fishery port everyday at 1am to buy fresh fishes and is very strict about food quality. Served on the typical silver plate, the red snapper fish they used was absolutely fresh. Using a secret assam paste recipe which they blend themselves, the assam gravy is a perfect balance of spiciness and tanginess. The oil on the surface may turn health freak off, but it is strangely yet pleasantly addictive. It’s not as thick as other assam fish head I have tried, but it means I can probably eat more and won’t feel too heavy on the tummy. Lady’s fingers, eggplants, tomatoes and sweet pineapple chunks add to the allure.

Lao Ban Niang’s Prawn Paste Chicken ($10 / $15 / $20) is better than average. The cooks have a confident hand with the prawn paste, so it has more oomph than most zi char versions. You can finish one without stopping for a sip of water to counteract a salt overload.

A dish like Yuan Yang HK Kai Lan ($12 / $18 / $24) is an excellent dinner topic. We “examined” the plate of vegetables closely and were rather intrigued by the leafy shreds. Cooked in two ways, the leafy part is shredded and deep-fried, atop of their stir-fried stems. Paired with crispy silver fish, I love the contrast in textures.

Ending the night with a plate of Hometown Dried Fried Bee Hoon ($6 / $9 / $13) which is stir-fried with butter, which makes the beehoon yellow. Beansprouts and fishmaw is added which gives it a delightful crunch, but I was expecting it to have more wok hei.

The food is well priced and casual at the same time and if you order the right things, a good time will be had by all. I like how Lao Ban Niang is very passionate about food and she would often create special dishes based on her finds from the fishery ports.

Lao Ban Niang Zhu Chao
Address: Blk 214 Serangoon Ave 4 #01-88 Singapore 550214
Tel: 9133 2083
Opening hours: 11am to 2pm; 5pm to 11pm daily

Following the success of its pioneer outlet in 2013 at Marine Parade, Diamond Kitchen is now set to regale the west of Singapore with its skillfully prepared live seafood dishes and comforting home-style Chinese fare at the brand new space in Science Park I.

On top of the full original menu, a new set menu at Science Park gives everyone the opportunity to indulge in Diamond Kitchen’s seafood signatures at a fraction of the a la carte price. The set menu highlights five different treasures from the sea, from Australian abalone, Scottish bamboo clams, premium lobsters, the iconic Diamond Gan Xiang crab, to Giant Grouper – a seafood delicacy that is rarely served in local restaurants because it is deemed too difficult a meat to prepare perfectly.

To start off, we had the refreshingShredded Chicken Salad with Abalone – a nutrition packed starter of finely sliced celery, carrots, black fungus, and red chillies blanched in the restaurant’s signature stock, then tossed with silvers of salt-poached chicken and sesame oil. Strips of fresh Australian abalone and a sprinkling of white sesame seeds complete the dish.

The Garlic Steamed Bamboo Clams, a clam shell of tender, slightly springy Scottish bamboo clams sit atop a bed of glass noodles, enoki mushrooms and sliced water chestnuts. Utmost care is taken to steam them preciously so the clams retain their delicate texture, before they are doused in a house-made Hong Kong steamed sauce and lavishly garnished with crispy fried garlic. Garlic makes the clams very appetizing.

A noteworthy delicacy is the Giant Grouper – a 20kg heavyweight that is priced for its exceptionally thick, gelatinous and collagen-rich skin. Diamond Kitchen is one of the few restaurants in Singapore to tackle this challenging fish. Different parts of the fish command different cooking methods to bring out the best in their flavour and texture.

You can opt to have your favourite part of the grouper cooked one of two ways – either Hong Kong steamed or Garlic Stewed. Hong Kong Steamed Grouper features a sweet-savoury gravy brewed with top-grade soya sauce and is best paired with the grouper belly, which has a firm, meaty bite. The soft slippery meat from the fish’s fin is recommended for the second cooking method, which entails braising with house stock and lots of garlic in a claypot. The garlic stewed version is my favourite.

Upping the luxe factor is the comforting Lobster Porridge, where steamed local lobsters are halved, then added to a pot of rice simmered in chicken stock spiked with Chinese wine and sliced ginger. A small serving for 4-6 pax has 750g of lobster, while a large portion contains at least 1.3kg. The porridge was cooked Teochew style, more like rice in a rich broth. Honestly, I have cooked porridge myself and to be the most difficult part is to get the rice right. Here, each solid rice grains are soaked in a flavourful and robust broth, there is really nothing to complain about.

Every feast at Diamond Kitchen is never complete without the iconis Diamond Gan Xiang Crab. Only the most succulent Sri Lankan crabs are wok-fried with ambrosial spieces to produce an irrepressibly fragrant and mouth watering dish. A group of 4-6 pax will be served one crab (ranges from 1 to 1.5kg) , while 7-10 pax receives two crabs.

The rest of the set menu is made up of my favourite Stir Fried Sweet Potato Lead with Salted Fish; cooked with chilli padi, garlic and pork lard in a claypot, and a refreshing dessert of Lemongrass Jelly, which is topped with shaved lime-and-honey ice swimming in cooling lemongrass water.

From now till 31 July 2015, this menu will be offered only at Diamond Kitchen Science Park at a promotional price of $88++ per person (UP $150++).

Diamond Kitchen
Address: 87 Science Park Drive, #01-01 Oasis, Singapore 118260
Tel: 6464 0410
Opening hours: 11am to 2.30pm and 5.30pm to 10.30pm daily

I am back at Yan Ting again to try the the revamped à la carte menu, featuring Yan Ting’s Executive Chef Tony Wun’s signature creations. Chef Wun has more than 35 years of experience under his belt leading and managing teams of chefs at various five star international hotels and restaurants.

For a start, I had the Trio of Appetisers, featuring the Deep-fried Whitebait Fish with salt and pepper, Homemade Marinated Radish and Pan-fried Scallop in Teriyaki Sauce. Sitting on a beautiful onion which looks like lotus (or like what I say, ArtScience Museum), the pan-seared scallops with corn and teriyaki sauce shows the culinary versatility of the chef – a chinese dish with Japanese influence.

Chef Tony Wun makes good cantonese soups. During my last tasting at Yan Ting, I had a memorable Double Boiled Sea Whelk Soup with Black Garlic served in teapot. This time round, I had the Double-boiled Abalone Consommé with Ginseng served in Teapot as well. Using the traditional concept of making Chinese tea with art and skill, Chef Wun has mastered a high degree of precision and consistency in creating this heavenly treat.

Braised Superior Bird’s Nest with Black Truffle in Pumpkin Sauce is flavoursome and nourishing. Marrying the delicate texture of bird’s nest with the very subtle aroma of black truffle and smoothness of pumpkin sauce, it’s a bowl of comfort.

My personal favourite is the Steamed Seafood Dumpling with Egg White sauce. The challenge, is the making of white dumpling using egg white. Wrapped with seafood cubes, it’s a very simple dish but made better using the unique eggy skin.

The combination of chicken and morel is quite unusual. I usually had my morel in soup, but when both ingredients are stir-fried together, it’s surprising that both works well together. You get the wok hei and the morsel absorbs the soy sauce. The Baked Beef Ribs with Herbs served with Ee-fu Noodles is a east-meet-west concept with chinese style Ee-fu noodles pairing with tender beef.

Complete the indulgent dining experience with traditional desserts like steamed sponge cake, trio-colour red bean cake, double-boiled bird’s nest served in coconut and fragrant homemade almond tea with egg white. As you can see, Chef takes great care in food presentation.

I certainly enjoyed my meal by Chef Tony Wun. Yan Ting has also introduced weekly specials of the Cantonese delicacies, including Alaskan crabs, giant garoupa and imperial eels, prepared in a variety of cooking styles.

Yan Ting
Address: St. Regis Singapore, 29 Tanglin Road, Singapore 247911
Tel: +65 6506 6887

Singaporeans travel for good food. I totally agree. If you ask me to travel all the way to Pasir Ris for chalet, I probably have to think thrice and still decided not to go. But… when I was told to meet for dinner right at the far east of the island because this seafood place is very good, ON LAH! It’s not easy to find this place. I told the taxi uncle that it’s near to Changi prison, we still made the wrong turn. But all is worthwhile.

The owner of The Catch actually supplies seafood to hotels/restaurants. So you can expect fresh seafood at affordable prices. The menu is big, with close to 100 dishes that range from interesting appetisers to seafood and meat prepared in both popular and novel ways. We started our dinner with Deep Fried Silver Bait ($8). Lightly seasoned with salt and pepper, the chopped garlic with spring onion adds a bold flavour to it.

Crispy Brinjal with Salted Egg Yolk ($6) is one of our favourite with discs of eggplant well coated with golden salted egg yolk. Salted egg yolk sauce whetted my appetite for more, it’s rich in flavour with contrasting texture between the brinjal and batter.

Chinese wine is a must-have in my kitchen and I love to add splashed of wine into my dishes. Hence, Lala Clam Boiled In Chinese Wine ($14 small, $21 medium, $28 large) works for me. All you need is just sweet and juicy clams t do the magic. Cooking it in a delicious broth with splashes of wine, there is nothing more I can nitpick.

Deep Fried Soon Hock (seasonal price) is decent. The fish is fried till perfection and lightly lathered in a brown broth. The freshest fish is used to ensure that it is crispy on the outside but tender on the inside.

The Braised Noodle with Seafood in XO Sauce ($14 small, $21 medium, $28 large) is a favourite among many of us. XO sauce is a goldmine. Just add some of it in your noodles and it instantly makes an interesting dish. I like it that the XO sauce coats the meepok very well, it is mildly spicy but very fragrant and flavourful.

They didn’t have flower crab for that night so we ordered the normal Crab with Egg White & Chinese Wine (seasonal price). The crab is naturally juicy and sweet, and its freshness is accentuated by steaming it with silky egg white and Chinese wine. I am sure flower crab will work better but this is already quite satisfying with lots of meat and decadent crab roe.

Honestly, I was full by now and wanted to give their Roast Chicken with Glutinous Rice ($58) a miss. But when it arrived on my table, the reddish brown glistering skin is just too tempting. “Maybe I will just have a bite,” I said. But I cleared my plate. It needs one day advance order, so do let them know early.

Ok carbs overload. But we ended the night with a comforting bowl of Yuan Yang Poached Rice with Seafood in superior broth ($24 small, $26 medium, $48 large).

Service here is attentive (note: this is NOT a food tasting session) and the staff are full of smiles. I am impressed with what The Catch has offered. The dishes I have tried that night are simple and no frills, but they are able to deliver the taste and quality for every dish they put on our table, which makes me want to go back for more.

The Catch Seafood Restaurant & Bar
Address: 27 Cosford Road
Tel: +65 6546 2155
Opening hours: Tuesday to Sunday 11.30am to 2.30pm; 6 to 10.30pm. Closed on Mondays

Writing this blog has taken me all over Singapore, but not to a hospital – until recently. You must be wondering, “why does Miss Tam Chiak travel all the way to a hospital to have dinner?” Well, a reader Kimberly dropped me a mail to recommend me trying Samsara Gourmet, a Chinese restaurant in a hospital. I was surprised to know that there is even a restaurant in the hospital, so we decided to check it out.

Owned by Miss Violet Lee, she won the title of Miss Singapore in the 1980s, but chose to work in the most rural part of China and eventually became the Group Managing director of Guocoland (China) Limited, a Singaporean real estate company. She came back to Singapore a few years back and decided to open a restaurant.

Samsara is helmed by an ex-chef from Tung Lok with more than 20 years of experience under his belt. Truth be told, I do not expect much, but the meal turns out to be not bad. Serving homely Cantonese cuisine, the decor and layout doesn’t look very impressive but the cooking is not bad. We started with a vegetarian platter and the vegetarian satay is as delicious as regular satay.

Only the dish above is vegetarian, while the rest of the dishes we had were classic Cantonese dishes. Chef’s Fish Maw Soup ($8/pax) had lots of oomph. It comes brimming with curls of spongy fish maw and sweet crabmeat. It is good without black vinegar, but a dash of it punches the soup up very nicely.

Another house special, Fragrant Pumpkin Prawn Balls ($20 small, $30 medium, $40 large), turns out to be a variation of salted egg yolk prawn. The prawns are sauced with pumpkin sauce and the almonds add a lovely texture to the prawns. For wasabi lovers, go for their Sauteed Prawn Ball in Almond Wasabi ($20 small, $30 medium, $40 large).

Claypot Rice is a great dish with well marinated chicken meat and Wing Wah lup cheong, specially bought from Hong Kong. What enchants me is also the fragrant soya sauce, an aroma which makes me hungry at once. For something healthier, Jade Gourd stuffed with Assorted Vegetables and Beancurd ($14 small, $21 medium, $28 large) is a good choice.

The Samsara Signature Chicken ($18/half, $36/whole) looks like plain poached chicken, but the kampong chicken boasts good flavour. It was steamed without much seasoning after which, dipped in ginger sauce before consumption. The minced ginger dip is a fragrant and tasty compliment to the chicken, while the chilli sauce added just the right kick. This is clearly my favourite dish for the night.

People usually say beautiful women have blank minds, but Violet is an exception. Being a devout follower of Buddha, she found a space to open a restaurant in Mount Elizabeth with Buddha’s calling. Even though she started with no F&B experience, I believed it’s her personality of embracing challenges that drove her to success.

Samsara Gourmet
Address: 38 Irrawaddy Road, 01-05, Mount Elizabeth Novena Hospital, Singapore 329563
Tel: 6734 3138
Opening hours: Mon – Fri 9am – 9pm; Sat 9am – 6pm. Closed on Sun

Through Ultimate Hawker Fest 2014, I got to know more hawkers and we eventually became friends. One of them is definitely Ah Boy from Good Chance Popiah (好彩薄饼). Good Chance Popiah is founded by Mr. Hou Shen Hu in 1977. Since then, it established a reputable brand for itself which is highly recommended by both local and overseas patrons. Mr. Hou was born in Long Xi, Fu Jian Province. His culinary skill was passed down from his parent, a tradition in the family. After his retirement, second generation Mr Boon Kaichun (also known as Ah Boy) began running Good Chance Popiah Eating House. Besides the main branch in Silat Ave, they have recently opened their second branch in Jalan Besar!

An excellent roll of popiah is characterized by its thin skin and rich ingredients. According to the Hokkiens, this practice is akin to wrapping gold and silver, which is a symbol of good luck. It used to be only prepared during major festivals but now you can taste it anytime anywhere. It was said that Popiah started in the Ming Dynasty when an imperial officer was too busy writing his offical documents. His wife chopped up some ingredients, wrapped it in a flour skin and gave it to her husband. Almost all Hokkien family would know how to make popiah, just like how most households in Beijing knows how to make dumpling.

Good Chance Popiah Eating House brings back the joy of wrapping Popiah yourself. With condiments such as including ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, and garlic and chilli paste, wrapping popiah in brings back much nostalgia. I added some prawns and crab meat and dig in. These spring rolls offer a rich combination of textures and flavours wrapped up in the soft chewy skin. What impressed me that day was the well braised turnip where 7 different ingredients were used and it gives the popiah that sweet and savour flavour. Note that they do not sell one popiah. Instead, the minimum is 4 popiahs, which is good for sharing.

Crispy Fish Skin with Salted Egg Sauce is a great appetizer and it is so difficult to stop at just one. There is a hint of spiciness from the chilli padi and each skin still maintains its crunch. For me, I hope I have more salted egg yolk please. Yes, give me more!

For the fried items, a must-try is their Special Tofu. So how special is it? When you bite into the super soft beancurd, it gives you a familiar taste but just can’t figure out what it is until Ah Boy revealed that the tofu is made with turnip gravy and egg mixture and then deep fried to golden brown. Oh….. no wonder it is much more flavourful than the usual tofu but still retaining its smooth and silky texture.

Other items including the Prawn Paste Chicken which was deep fried a la minute. The skin is crispy with an obvious shrimp paste, but the meat was a little on the dry side that night. Perhaps the Prawn Rolls will please our better. Filled with fresh prawns, minced meat and chestnut, it is quite addictive especially with crunch chestnuts.

Whenever I visit Good Chance Popiah, two dishes will definitely appear in my ordering list. The first is definitely the popiah, while the other is this traditional bowl of Hokkien Fish Head Yam Soup. Yam is a favourite ingredient among the Hokkiens – as evident here or even in my home. The Fish Head broth is simmered over slow fire to extract the natural essence. Fresh napa cabbage and sweet yam are added in as well, which is a comforting and hearty soup especially during rainy days.

If Salted Egg Yolk Fried Fish Skin is not enough to satisfy your craving, how about having a plate of Salted Egg Yolk Lobster? This dish has lots more oomph than the previous time when I had it in Silat Ave. Each huge and juicy lobster meat is coated with salted egg yolk. The batter is crisp thin and the salted egg yolk added richness to the lobster. They meld together beautifully, sweet and savoury playing off each other.

Another must-have dish when you are in a Hokkien restaurant is the Stewed Pork with steamed buns (kong ba pao) with glistening slices of pork belly. The meat has been braised for hours to create that melt-in-your-mouth textures. Every meat has a good proportions of lean and fat meats which render every bite soft yet still retaining the meaty depth of texture. The braised yam was a good addition to the belly pork.

We ended the night with Braised Pork Trotter Beehoon that is homely and simple, but with great flavour and taste. The rice noodles are braised in pig’s trotter broth that fully absorb the flavours. Good Chance is definitely a place to bring my family here for gathering.

Good Chance Popiah (好彩薄饼)
Address: New World Centre, 1 Jalan Berseh #01-15, Singapore 209037
Tel: 9622 9445
Opening Hours: 1130am to 930pm daily

It’s the roast duck craze now, isn’t it? First Four Seasons Chinese Restaurant opened in Capitol Piazza, subsequently London Roast Duck opened its doors at Scotts Square. Then many other new Chinese restaurants started to market their roast duck. I gave Misschewy a belated birthday treat at London Fat Duck one week ago. Started by Akashi restaurants and Fei Siong, this restaurant serves wallet friendly Chinese food. We started our dinner with Crispy London Duck Snow Bun ($4.80) The skin has a nice bite, a slight milky taste, with a savoury filling.

Using the best Irish Duck famous for its quality, the signature London Roast Duck ($48.80 whole, $12.80 regular) prides itself as “Wagyu of Ducks”. Enhanced with their Hong Kong chef’s secret duck roasting technique and heritage recipe, the crispy skin reminds me of Beijing Roast Duck and the meat is juicy and tender. It’s nothing fancy, just a plate of roast duck done right. And if you ask me to compare the roast duck between Four Seasons Chinese Restaurant and London Fat Duck, the former has a really tasty sauce while the latter wins hands down for their crispy skin.

While I wasn’t very impressed with the roast duck, their BBQ Pork with Honey Sauce ($14.80) was another story. The smoky meat has a sweet caramelized exterior and slightly charred bits. We finished it very quickly.

Not only roasting of ducks, London Fat Duck also features Dim Sum, Hong Kong style Wanton Noodles, Lobster Noodles and many other Hong Kong comfort food. I didn’t quite like the Hong Kong-style London Duck Dumpling ($12.80). The huge dumpling was packed with duck meat and duck egg yolks. It was rather bland and I felt like I am just stuffing myself with mouthfuls of glutinous rice.

If you want to visit London Fat Duck, my tip for you is to go by 6.30pm. If not, expect to wait because the place is not very big (and very cramp). Also, don’t expect to get exceptional service here, our drinks only came after several reminders. I was told that they are setting up their second outlet in September, hope it will be a bigger space with better service!

London Fat Duck
Address: B1-16/17 Scotts Square, 6 Scotts Road
Tel: 6443 7866 (no reservations)
Opening hours: Mon to Fri 11am to 10pm, Sat & Sun 10am to 10pm.

Xin Cuisine at Holiday Inn Atrium was under my radar for the longest time. Until recently, I have finally managed to try it when I was invited for lunch. Located along the Singapore River, Xin Cuisine Chinese Restaurant boasts an extensive menu of traditional Cantonese dishes, expertly prepared by a team of dedicated and professional chefs.

We tucked into the splendid selection of authentic Chinese-Cantonese dishes like roasted duck, fried brown rice, lamp chops and more. To begin, I had a mini dim sum feast. It was nothing fanciful, just good classic offerings like har gau, siew mai, xiao long bao etc, most of them reasonably priced at S$4.50 per basket.

Xin’s Roasted Duck (half portion $28, whole duck $52) with Tea Leaves is definitely a must-try in the menu. The bird boasts a crisp skin, with tender and juicy meat which has a robust and smoky flavour that I seldom find in other ducks I have eaten here. And it is not at all gamey.

Lamb is not a common dish to serve in a Chinese restaurant. I was surprised to see a beautiful plate of Pan-fried Lamb Chop ($15, picture is a smaller portion) – a little fatty, without too gamey a flavour. It was drizzled with pommery mustard sauce and served with three mushrooms.

The healthy Fried Fragrant Brown Rice served in stone casserole was a great end to the meal. It was a heaps of earthy goodness in the casserole with roasted pork, diced shrimp, dried scallop, peanut and raisin. Good for sharing, and it comes in three sizes – S$20 for the small, S$30 for the medium, and S$40 for the large.

Xin Cuisine Chinese Restaurant
Address: #04-00 Holiday Inn Singapore Atrium, 317 Outram Road
Tel: +65 6731 7173
Opening hours: Mon to Sat: 12pm – 2.30pm, 6.30pm – 10.30pm; Sun: 10.30am – 2.30pm, 6.30pm – 10pm

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This time of the year, it’s a date with hairy. No no, not any tom, but it’s a dark-green crustacean with wispy brown “fur” on their claws. That’s right, it’s a peak season for a quintessentially Chinese delicacy: the hairy crab.

Yan Ting at The St. Regis Singapore celebrates the return of delectable seasonal delicacy, renowned for its luscious meat and flavourful roe. Exclusively from now till 15th December, indulge in a medly of heavenly hairy crab dishes especially created by Executie Chinese Chef Tony Wun Shun Kong and his team of master chefs.

I had the Hairy Crab Luxury Set Menu (SGD180++ per person, minimum 2 pax to dine), first featuring a trio of appetizers such as green papaya crab meat salad, roasted duck and marinated jellyfish with crab oil. Double-boiled Homemade Meat Ball with Crab Meat was a hit. It consisted of ta light, airy pork meatballs filled with crab meat in a superior broth filled with cabbage. Yes the meatball is not in good shape but you will be amazed by the juiciness of this meatballs.

I have eaten quite a few hairy crab set menus for the past few years, but I don’t think I have came across any restaurant that have combined fish maw and crab meat in this manner. Silvers of fish maw is drizzled with thick and flavourful hairy creab sauce full of roe and paired with bak choy.

Here comes the star – Steamed Whole Hairy Crab. We were provided scissors, a spoon and a stick. The waitress first “dissect” the crab and place it back neatly onto the plate. The glory of it is in the roe, not the meat, and you can choose to dip the meat into black vinegar. If it is your first time eating hairy, let me give you a crash course. Cut off each end of the leg with the scissors, and push the meat out with a skinner leg. What should I say, this little bundle is fresh and tasty, especially and rich golden roe. Hmmmm…

Your crabby experience do not just end here as there were more dishes to come such as the stir fried crab claw with asparagus and steamed amoy vermicelli in Chinese wine and egg White. Nothing fantastic about the asparagus in my opinion, but I enjoyed the later dish because it was the egg white with rich crab roe sauce is a great combination. Ending off, don’t forget to have a bowl of ginger tea with glutinous rice ball with deep-fried sesame seed ball. To enhance your gourmet dining experience, Yan Ting has also crafted an exquisite medley of à la carte dishes featuring the decadent hairy crab.

Yan Ting Restaurant
Address: 29 Tanglin Rd, The St. Regis Singapore Level 1U
Tel: 6506 6887
Opening Hours: 12pm – 3pm, 630pm – 10pm daily

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Crab connoisseurs are in for a treat as the highly-prized crustaceans – Hairy Crabs, make an elaborate return to Szechuan Court from 20 October to 30 November 2015. Master Chef Mok Wan Lok and his culinary team will present an à la carte menu featuring both classic takes and modern interpretations of this seasonal delicacy to enthral palates.

I was invited to a delicious media lunch where we were served with the signature Steamed Whole Hairy Crab with Shiso Leaf, done in classic style to preserve the natural sweetness, aroma and freshness of the crabmeat and roe. You can also indulge in the Stewed Hairy Crab with Aged Chinese Wine to discover the juiciness of meat and roe bursting with umami flavours. Both dishes are complemented with a serving of hot ginger tea to help offset the cooling properties of the hairy crabs.

The best crabs was said to come from Yangcheng Lake in Jiangsu Province, China. Also known as Chinese Mitten Crabs for their furry pincers, the palm-sized hairy crabs are prized for their creamy roe and oil, which turns a brilliant orange hue when cooked and is exceptionally rich. The season starts in September, when female crabs are best, and continues through the end of the year, with male crabs offering the most succulent roe from mid-October on. Served with vinegar, each piece of white flesh was succulent.

At Szechuan Court, the brilliant flavours of this well-loved gourmet treats are showcased in a series of 10 delicious specialities, ranging from dim sum to main dishes. One of the highlights is the thick and nourishing Scallop Crab Roe Supreme Broth, simmered using luxurious ingredients including fresh scallops and velvety crab roe. A more creamy version is the HHairy Crab Shell Stuffed with Milky Crabmeat Cream. It was baked till a beautiful golden brown. But you can’t really taste the freshness of the meat here, it felt more like eating cheese that’s all.

For something different, the crabmeat chicken roll with chef’s BBQ sauce is an option. Discerning diners will delight in a beancurd dish elevated to culinary indulgence with crabmeat, prawn and edamame. Other delicacies not to be missed include the Steamed Shanghai Xiao Long Bao with Hairy Crabmeat and Fried Rice with Crabmeat and Assorted Vegetables. Don’t forget to end your meal with baked pine nuts lotus paste pastry or chilled coconut jelly cake with black glutinous rice cream toppings.

Szechuan Court & Kitchen
Address: 80 Bras Basah Road, Level 3 Fairmont Singapore
Tel: +65 6431 6156
Opening hours: 12pm – 2.30pm, 6.30pm – 10.30pm daily

The post Exquisite Hairy Crab Delicacies at Szechuan Court appeared first on Miss Tam Chiak.

There’s a popular adage that says good things come in small packages, and I can’t help but think that it might have been inspired by the beloved Xiao Long Bao (otherwise affectionately known as XLB). I’m a sucker for cheap alternatives and hawker fare, so here’s a list of 11 Xiao Long Baos that are not from popular chain restaurants.

Zhong Guo Xiao Long Bao

Situated in the heart of Chinatown, Zhong Guo La Mian Xiao Long Bao specializes in handmade Xiao Long Baos that rival that of those served in certain upscale restaurants. For 6 bucks, you can get 10 pillows of porky goodness handmade with love. The pork filling was tender and well seasoned, and the broth was flavourful. It’s rare to find Xiao Long Baos with a skin that can hold its glorious contents sturdily but Zhong Guo La Mian Xiao Long Bao has done it. The skin is just right, not a millimetre thicker or thinner than it should be. Visit them during non-peak hours as the queue gets crazy during peak hours!

Dim Sum Haus

For those looking for a comfortable air-conditioned place where they can indulge in Xiao Long Bao, Dim Sum Haus might just be the place for you. Dim Sum Haus offers delectable Xiao Long Bao at an attractive price of $3.60 for 3 plump pieces. Each dumpling is packed with a good mouthful of pork broth and savoury minced pork. It is quite a solid option if you’re in the vicinity and craving for Xiao Long Bao.

Supreme Xiao Long Bao

Helmed by an ex-Crystal Jade dim sum chef, Supreme Xiao Long Bao is perhaps the best one on this list. You can expect delicate and beautifully-folded dumplings that have an excellent meat-to-skin ratio. The broth was a little lighter than what I expected. At $4.50 for 6 pieces, this is a pretty good steal to me.

Yi Dian Xin

Another place which sells top-notch xiao long bao is Yi Dian Xin. Priced aptly at $3.40 for a basket of 3, the delectable meat filling and broth more than compensated for the thick skin. They prepare your xiao long bao fresh upon order, so you’ll have to wait for about 5 minutes before returning to the counter to collect them.

Victor’s Kitchen

Nestled in Sunshine Plaza, Victor’s Kitchen specializes in dim sum. Despite the restaurant being relatively quiet when we were there, we had to wait for a longer-than-usual period before our basket of 3 Xiao Long Baos arrived. The Xiao Long Baos, where are larger than what we are used to, are priced at $5.30 for 3. The Xiao Long Baos were especially plump and full, and the skin was thick enough to hold the contents in place. However, this is admittedly one of the less tasty Xiao Long Baos on this list.

Dong Ji

Quietly situated in ABC Brickworks, Dong Ji is helmed by a Chinese couple and dishes out some authentic Chinese fare such as Xiao Long Baos and lamian. The Xiao Long Baos($4/6 Xiao Long Baos) are handmade by the lady boss everyday. The Xiao Long Baos were not as visually appealing as the others on the list, but the quality and taste of the filling and broth is top notch. If I may be a tad critical, the skin was a little too chewy for my liking. All in all, the Xiao Long Baos were very addictive and I finished them all quicker than I thought I would have!

Shou La Shou Beijing Restaurant

Another great option is Shou La Shou Beijing Restaurant. At first glance, you’ll notice that the Xiao Long Baos here are bigger than usual. I liked the broth which was pretty flavorful but I thought that the meat could have been tastier. Even though it was stated as $5 for 5 on the menu, the total price was actually $5.89 with GST. This makes the Xiao Long Baos here one of the more expensive ones on this list.

Shanghai Lamian Xiao Long Bao

Despite this dining destination being slightly out of the way, I think that this is one that I will revisit from time to time. The Xiao Long Baos that we got were poorly folded, and one of them even broke as we were lifting it up to our mouths. However, the taste compensated for its looks. Underneath the wrinkled skin lay a flavourful stock, and a well-marinated pork filling which was so satisfying. Priced very reasonably at $4.50 for 7, the dumplings at Shanghai Lamian XiaoLongBao are, no doubt, my favourite.

Kow Loon Hong Kong Tim Sum

Kow Loon Hong Kong Tim Sum offers a variety of mouthwatering dim sum in a coffee shop setting. For $5, you can indulge in 5 juicy Xiao Long Baos. We felt that the skin was a little thicker than usual while the meat lacked that oomph. The Xiao Long Baos here are definitely not the cheapest, nor the best tasting, but they are still worth a shot if you’re craving for some Xiao Long Baos.

Shanghai Ren Jia

Perhaps one of my favourite Xiao Long Baos, the comforting dumplings from Shanghai Ren Jia in Ang Mo Kio are filled with a rich stock and well-seasoned pork fillings. Pair the little packages with some vinegar and ginger, and you’re in for a treat. Priced at $6 for 5, the dumplings here are not to be missed. Make sure you call in to reserve a table!

You Peng Noodle Dumpling House

You might want to bring your friends along for this one. Priced at $7.50, the Xiao Long Baos at You Peng Noodle Dumpling House were pretty memorable. The minced pork filling was succulent, and the skin was of quite the optimal thickness. Dunk your dumplings in the black vinegar for a lovely sour tang. Our only gripe would be the lack of broth in the dumplings.

If you have a secret Xiao Long Bao place that you love, let us know!

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Chefs everywhere are shaking things up and deviating from the original dumpling —a pork-filled dough parcel. From the creators of Lola’s cafe, Dumpling Darlings is the new babe in town. They are sending out unorthodox renditions of dumplings which will wow you, and prove that the whole dumpling craze isn’t going to die down anytime soon!

I must say, the alliteration on the letter ‘D’ was a smart move because now it will always be on the back of my mind whenever I crave dumpling… darlings. Dang! Decked out in darker colours, and armed with an eye-catching neon sign, the chic eatery will spoil you silly with their array of dumplings. If you’re thinking of heading over for lunch, you’re in luck! Their lunch set option, which includes a drink, dumplings, and a bowl of noodles, is priced fairly at just $16.

We ordered the Miso Mushroom Noodles($5) which features handmade noodles topped with braised mushroom, Japanese soft boiled egg, fried shallots, sesame and spring onion. The noodles were very springy, and hints of miso accompany every bite. Altogether, the dish was on the sweeter side.

Can’t get enough of dumplings? Get their Dumpling Platter of 15($20). It features five different flavours(The Original, Veggie Mandu, Momo Curry, Fried Pierogi, and Smoked Duck) so you can be on dumpling overload mode. . Although you won’t get to pick the Spicy Sichuan in your combo, you can order the Spicy Sichuan with the set option AND get the dumpling platter so you can try everything!

You can never go wrong with The Original; it’s a classic. Minced pork collar mashed with Napa cabbage is enveloped in a silky jacket that’s lightly glazed with black vinaigrette. Dip the dumplings in the traditional ginger soy sauce, if you like.

I was delighted to find a vegetarian option in the store. The conventional meat filling in the Veggie Mandu is replaced with a mash-up of Spinach, Tofu, Shiitake and Korean pickles. What surprised me was that it didn’t taste like vegetables at all. It only hit me on the second piece that this was a vegetarian alternative. I polished off the whole plate within seconds!

Does Smoked Duck Dumpling sound appetising to you? Well, it sure does to me. Smoked duck and shiitake mushroom are wrapped neatly in a thin dough, pan-fried to perfection, and served with a generous dollop of Hoisin mustard which lends a little sweetness to the savoury treat. The skin was chewy and had a nice crisp.

Sprinkled with curry powder and curry leaves, Momo Curry features minced pork collar mixed with curry spice and charred cauliflower. This creation is perfect for those who are more adventurous, and will like to try something more unique, or spicy. Not to worry, the spice is manageable.

Ah, the Fried Pierogi. In case you were wondering, a Pierogi is a European version of a dumpling. Dumpling Darlings’ rendition gives you smoked bacon, truffle potato, caramelised onion, cheddar and sriracha cream. The truffle fragrance was gentle, and the smoked bacon and caramelised onion gave the dish a nice crunch. It’s no wonder that this is the most popular dish here. You won’t want to miss this!

Similar to wonton in chilli oil that many have grown to love, the Spicy Sichuan is here to satiate all your mala cravings. The spicy Sichuan vinaigrette elevates the dish to a whole new level, and is sweet, sour, and spicy. Have a drink ready in hand to tackle the spiciness!

This new space will surely be the talk of the town real soon. Better get your reservations in or you’ll be joining the rest at the back of the queue. Remember to check their opening hours before popping by. If you’re big on dumplings, bring your darlings to Dumpling Darlings for some Mandu Madness!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Dumpling Darlings. We will verify and update from our side. Thanks in advance!

The post Dumpling Darlings – A New Cafe in Amoy Street that Serves Amazing Mandu! appeared first on Miss Tam Chiak.

Back when I was a student, I often passed by Hot Spot. I have noticed a steady crowd at all times of the day. Indeed, Bugis isn’t the best place to find cheap food because it is considered ‘town’ area. Boasting a “排排站，查查看” logo, I was curious about the Northern Thai Tom Yum Noodles which operates as a stand-alone stall within the restaurant.

I already know that the fish head noodles here are amazing, but what about their Tom Yum Noodles($5.80)?

Caution: this is not for the faint of heart. I really liked how their tom yum soup is a lot spicier than it is sour. In Singapore, most tom yum soups are more sour than spicy. Anyone who has been to Thailand knows that the key to a good bowl of tom yum is getting the right balance of sweetness, sourness and spiciness. I never thought that I would be able to get such an authentic bowl of tom yum soup in Bugis. Don’t forget to get a drink before you dig in!

By the way, you can choose your preferred type of noodles(thick beehoon, yellow noodles, kway teow, etc). Well, for me, tom yum and instant noodles are a match made in heaven!

An added bonus was definitely their seafood! The crustacean delights were fresh – the squids were springy, prawns were crunchy, and fish was firm and soft. On top of that, they were very generous with the portion of seafood. Not a fan of shellfish? There’s a fried fish option at the same price! Remember, they are famous for their fried fish noodles, so the fried fish tom yum is definitely an awesome choice.

The next time you are in the area, make sure to check out the authentic Northern Thai tomyum noodles at Hot Spot. You have to go early, because they sell out really quickly. Go before 3pm, but even by then, you might be getting the last bits of the soup and seafood!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Hot Spot. We will verify and update from our side. Thanks in advance!

The post Hot Spot – Authentic Northern Thai Tom Yum in Bugis appeared first on Miss Tam Chiak.

Now, where have I seen this before?

Hao Lai Ke (好莱客) has been receiving legions of customers ever since people caught wind of the restaurant quality food here. The waiting time can go up to 2 hours and that was a clear indicator that I should be there early to beat the queue, and also to ensure that I don’t make a wasted trip. The worst thing that could happen is making a trip there and being gently slapped with “sorry, sold out”.

Hao Lai Ke opens for dinner at 6 pm but when I arrived at slightly past 5 pm, there were already several people asking if they were open. I patiently waited till about 5.40pm when they announced that they were open. As soon as the stall lights turned on, a queue formed behind me. The snaking queue was almost spilling out of the kopitiam.

I ordered the Pork Ribs Fried Rice ($6), which looks just like the one you can get Din Tai Feng. I also got the Dan Dan Noodle ($4.5) and Mouthwatering Chicken ($5.2).

The Dan Dan Noodle ($4.5) looked irresistible to a noodle-lover like me. The noodles came topped with a serving of braised minced meat, chopped spring onions, and peanuts.

I gave the noodles a good mix and hastily slurped up a big mouthful. So shiok! The springy noodles were a tad chewy and soaked up the sauce really well.

The fragrance of the peanuts together with the spiciness and acidity of the sauce was what made the dish really delicious.

I reached for a piece of the Mouthwatering Chicken ($5.2). The dish looked really spicy and oily, and extremely appealing. My mouth couldn’t help but water. The slices of chicken thigh were slightly cold, nutty, and supple. This was one of my favourite dishes!

Don’t be alarmed by the cold chicken at Hao Lai Ke, the dish is supposed to be served this way. I appreciated that they used boneless thigh meat, unlike the chicken chunks that are usually filled with bones offered at many places.

Finally, the headliner, the Pork Ribs Fried Rice ($6). The pork ribs were tender and comparable to Din Tai Feng’s. However, they were missing the slight glazed crispy exterior that makes Din Tai Feng’s pork ribs so magical. The egg fried rice was sufficiently fragrant and packed with the delightful aroma of egg. But again, the rice was lacking the oiliness and grain texture that’s characteristic of the fried rice at Din Tai Feng.

Sure, Hao Lai Ke is no Din Tai Feng. But at $6, it is extremely value-for-money. I’m sure that’s what the long queues of people have realized as well. They also have other tempting options such as Tomato w/ Egg Noodle ($4.5) and Mala Beef Noodle ($5) which I wished I had the stomach space for. Definitely coming back to Hao Lai Ke for more!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Simply comment below if there’s any changes or additional info to 好莱客Hao Lai Ke. We will verify and update from our side. Thanks in advance!

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